Open the pantry of any member of the BA team and what will you find? Lots of dried beans, perhaps—and definitely a can or two of whole peeled tomatoes. It's dinner insurance: With a can or two on hand, you're halfway to tomato sauce, tomato soup, chili, minestrone, pasta e fa*gioli... we could go on and on.
We've even gone so far as to say that canned tomatoes are better than fresh ones (and we're not taking it back!): They've got all of the flavor (and less of the water content) and they're consistently rich, tangy, and sweet even when tomato season is long, long in the future.
But how do you navigate the literal wall of canned tomatoes at the grocery store? And what's the deal with fire-roasted versus diced versus crushed? Behold, our canned tomato 101, which will help you choose the best can for the job and then put it to work.
How do I know which one to buy?
Choose cans with the fewest ingredients: We prefer tomatoes packed with salt, but avoid sugar, garlic, or any preservatives other than calcium chloride and citric acid.
Okay, but there are so many kinds. What are the differences?
Whole peeled: Packed in juice or purée, it’s the versatile matriarch of all the rest. When in doubt, stock this can: It can be turned into the other types in a pinch.
Crushed: A mix of smushed tomatoes and juices, it’s a handy shortcut to smooth sauces or soups. Look for “no added purée” to avoid weird thickness.
Diced: Tomato chunks in juice, often with added calcium chloride to help the pieces stay firm. Use only when you want distinct bits of tomato.
Fire-Roasted: Charred over an open flame and sometimes enhanced with natural flavors like onion and garlic powder, they have a smoky flavor.
Paste: Hyper concentrated tomato juice. Use a tablespoon or two to add intense tomato flavor to sauces like bolognese; to release its full potential, caramelize it in olive oil until brick red (5 minutes over medium heat, stirring often).
Canned cherry tomatoes: a thing!
Are canned cherry tomatoes a thing?
Yes! For extra sweetness and texture in stews, braises, and sauces, seek them out. We like those from Parma-based company Mutti.
